Today’s Food Fest

| October 20, 2020

 

One-Skillet Italian Sausage Pasta

AW1Ed is busy right now, and left out his Monday recipe, so I said I’d fill on that score.

I don’t know how the weather is where you are, if you’re reading this, but up here in the Great Nearly Frozen North, it’s getting on toward an early winter. I do expect to see snow fly before long, and because we have Jeff, a TAHer who likes this recipe that I posted a while back, I’m reposting it because it is simple, quick to make, tasty and full of nutrition, and perfectly suited for beastly cold weather.

It will also provide a good main course dish for several people. The cleanup is easy: it’s one pan – one pan only – and frankly, you can reheat it for the next day if there’s any left.

As I said, you can use sweet Italian sausage or any of the other “flavors”, but the sweet sausage is just fine in my view.

This recipe comes from Ready Set Eat.  https://www.readyseteat.com/recipes-One-Skillet-Italian-Sausage-Pasta-7397

Buono apetito!

INGREDIENTS:

3/4 pound Italian pork sausage

1-1/4 cups water

1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained

1 cup Hunt’s tomato aauce or your preferred brand

8 ounces dry penne pasta, uncooked

1/4 cup grated Parmesan cheese

DIRECTIONS

STEP ONE – Heat a large skillet over medium-high heat. Add sausage; cook 5 minutes, breaking apart with spoon to crumble. Drain; return to skillet.

STEP TWO – Add water, undrained tomatoes, tomato sauce and pasta to skillet; stir to combine. Bring to a boil. Cover; reduce heat and cook 15 minutes or until pasta is tender.

STEP THREE – Sprinkle with Parmesan cheese. Serve with additional Parmesan cheese, if desired.

Add some favorite breads, like that good crusty stovetop bread (see last week’s video) or cheesy garlic bread, or ciabatta rolls – whatever floats your boat, plus a side dish of fresh veggies, and tuck in. And leave enough room for dessert and a pot of hot beverage.

Category: Cooking, Economy

Comments (15)

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  1. 5th/77th FA says:

    “AW1Ed is busy right now…” Ahem! Not to be a persnickity, aggravating little cuss (which I admit I am) but The Boss come thru at late 2230hundred hours on evening past. But the penne recipe is always appreciated, along with all of the others, and yes…it is quite tasty. Imma gotta step out for a bit bit cause I never made it to the K Roger this past week for my provision run. Felines are looking at their empty dry food bowl and hissing. I’ll be back. Not to worry, I have a qualified driver for that 60 mile round trip. Had a sneak peak at next weeks sale ad, and the deals are on for this week. Prices good til midnight.

    https://valorguardians.com/blog/?p=106380

    • ninja says:

      KoB:

      It took me a LONG time to put 2 and 2 together when you write “K Roger”…

      I think…

      It has been a while since I have been inside a kroger or is it now krogers?

      gabn/hbtd/rtr (it was a great game…and as you noted, a nail biter!)

      😉😎

      • 5th/77th FA says:

        Singular, tho there are a whole lot more of them then there were when they FIRST (ht 2 ‘Beans) came into my AO DECADES ago. According to some that know me, reading my writing is not quite as hard as hearing my talking. “That boy gots his own vocabulary, pay attention.” I still say “Time to go K Rogering.” Piggly Wiggly, A&P, Winn-Dixie, Colonial Stores, ect are all just about gone down here.

        I was proud of Nick and the Tide Team for just flat whumping some Bull Dawg Butt. I did watch it to the bitter end, tho I felt at half time the GA Teams Choke Curse was gonna show up with a vengeance in the 2nd half. And it did. Kirby would have been just as well off to start rotating ALL of his players into the game after the start of the 4th Q.

        In addition to decent prices, good selection and the fact they treat their Employees decently, here is the main reason I support K Roger:

        http://www.virtualwall.org/dk/KrogerNA01a.htm

  2. AW1Ed says:

    Thanks for the back-up, Ex. I did manage to get a Monday Recipe out before the cut-off, but still was called out by our usual suspect. In reply for that all I’ll say is “Personal business ashore, Sir.”
    *grin*

    I know Jeff was a black shoe on a Gator Freighter, but he needs to spread his wings a bit to expand his repertoire. This is a good start.

    • AW1Ed, I read your above post to fast so I deleted what I originaly typed out after I re read the post. Glad you have it up there again. Also have your Polish sausage/red #2 spuds recipe hanging up on the side of the reefer and a list of what I need to make another Polish sausage meal. I’ll tell you that those food saver machines are like a sore pecker: You can’t beat them.

      • AW1Ed says:

        Doing a variation on the kielbasa recipe tonight- adding string beans and cabbage to the pot, along with red taters and carrots.

  3. gitarcarver says:

    For those who like to cook under pressure….

    Penne Pasta with Sausage

    1 tablespoon olive oil (affiliate)
    1/2 onion, diced
    2 cloves minced garlic
    1 1/2 cups cooked, crumbled Italian sausage
    24oz pasta sauce (affiliate)
    1 teaspoon Italian seasoning (affiliate)
    1/2 teaspoon red pepper flakes
    1 tablespoon salt
    16oz penne pasta

    Instructions

    In pressure cooker, sauté onion and garlic in olive oil until starting to soften (about 3-4 minutes).
    Add all remaining ingredients, and stir well until all noodles are coated.
    Add water to the pot until it just covers the top of the noodles.
    Stir, lock lid, and set to high pressure for 4 minutes.
    When time is up, put a dish towel over the pressure valve and do a quick release (this helps the steam and condensation not to spew everywhere).
    Remove lid and let pasta sit for 10 minutes until any remaining liquid is soaked up.
    Serve topped with *optional* shredded parmesan cheese.

    One thing I have been fiddling with is adding cubed cream cheese to tomato based pasta dishes like this. It comes out with more of an orange color sauce, but the sauce is a little tangy. Its a tasty sauce.

  4. ninja says:

    Ex:

    Have always enjoyed your recipe, to include your Italian Sausage Penne Pasta.

    Thank You for sharing again.

    As far as the Hasenpheffer recipe: Have tried it with both rabbit and squirrel. Both were just too gamey for my taste.

    Really enjoyed Only Army Mom’s story about her Son and Easter reference Hasenpheffer.

    Thank You All For Sharing!

    😉😎

    • Ex-PH2 says:

      I have had batter-dipped deep fried squirrel, which was not too bad. But that was back in The Long Ago, when people did real cooking and didn’t have microwaves or “safe” stoves.

      There is a way to make rabbit more tasty, ditto squirrel, but it may require soaking in wine, or beer, or both. I mean the critter, not soaking yourself. 🙂

      • ninja says:

        OUR Ex wrote:

        “There is a way to make rabbit more tasty, ditto squirrel, but it may require soaking in wine, or beer, or both. I mean the critter, not soaking yourself.”

        😂🤣😅😆😉😎

        Deep Fried Squirrel? Well, have to admit that squirrel may have been tasty.

        Anything DEEP-FRIED is DE-LICIOUS…

      • Ex-PH2 says:

        I think both squirrel and rabbit have to be brined to do that right. Otherwise, you’re right: it is gamy meat, something hunting dogs would enjoy raw…. and maybe bears… and coyotes.

        Hmmmm….

  5. Skyjumper says:

    Just got through putting up an assortment of squash (butternut, acorn, turban, spaghetti and dumpling) here today. Baked them, scooped them, sucked wrapped them and froze them. About a dozen bags or so all ready for winter eating.

    One of those days here where I’m too undecided (or lazy) to come up with any dinner ideas. Still have some left over chilli yet, so there is still that.
    Could always resign myself to a “souper”: can of condensed soup mixed in with a cup of rice and then nuked along with copious amounts of freshly ground & brewed coffee.

    Ex, weather is similar to yours here (a couple or three hundreds north of you here in Cheesehead land). Been getting down to upper 20’s to low 30’s at night, with a possible dusting of the white stuff tonight.

    Thanks for the recipe, Ex. Will have to try it another time.

    Keep your “tootsies” warm, Ex. (smile)

    • Ex-PH2 says:

      I went out to get the mail just now. Cold enough now to make you sit up and take notice. The cat is buried under her blanket and will not stir until supper time. And no one is out hunting or doing late-season fishing, because of some weird bug that may/may not infest the population.

      BUT — that does not mean we can’t enjoy what we DO have, as in sit indoors and watch the snow fly when it comes. This bug that’s “going around” hasn’t shown up around here, or -really- anywhere except as statistics on TV news, and while I’ll obey the “rules”, I will not deprive myself of good food or good company.

      If it snows down here before Hallowe’en, I’ll get photos of it. Saw Mars the other night. Will try to get a good shot of that, too. Strange times we are in. Therefore, I feel inclined to post what is referred to as “comfort food”, instead of trying to impress anyone.

      Almost time to post my favorite recipe from my Grandma’s bunch of stuff.

      • David says:

        Ha! Cut the yard today…4 hours on the John Deere in T shirt/shorts getting a little sunburned. God bless Texas.